Oeufs en Cocotte

oeufs en cocotte

Oeufs en Cocotte

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Servings: 4
Calories: 192


  • 1/2 oz butter or margarine
  • 4 oz mushrooms chopped
  • 1 oz flour
  • 4 tbsps dry white wine
  • 2 tbsps milk
  • 2 tsps chopped mixed herbs
  • 1 tbsp capers chopped
  • Salt and pepper
  • 4 eggs
  • 4 tbsps double cream
  • Paprika
  • Nutmeg


  • Place the butter in a small casserole and melt on HIGH for 30 seconds. Add the chopped mushrooms and cook for 2 minutes on HIGH.
  • Stir in the flour and add the wine and milk. Cook for a further 1 - 2 minutes on HIGH, or until thickened. Add the capers, mixed herbs and salt and pepper to taste.
  • Divide the mixture into 4 ramekins and make a well in the centre of the mixture in each dish.
  • Break an egg into the centre of the mixture in each cup. Pierce the yolk once with a sharp knife. Cook for 3-4 minutes on HIGH or until the white is set and the yolk is still soft.
  • Place a spoonful of cream on top of each egg and sprinkle with paprika and grated nutmeg. Cook for 1 minute on LOW to heat the cream. Serve immediately
Calories: 192 kcal
Carbohydrates: 9 g
Protein: 8 g
Fat: 13g
Saturated Fat: 7 g
Trans Fat: 1 g
Cholesterol: 193 mg
Sodium: 155 mg
Potassium: 205 mg
Fiber: 1 g
Sugar: 1 g
Vitamin A: 579 IU
Vitamin C: 1 mg
Calcium: 64 mg
Iron: 2 mg
Ingredients Egg
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